Why We Should Scrap Inheritance Tax for Good

Market View | 24 December 2025

The case for abolishing UK inheritance tax isn’t political posturing — it’s an economic imperative for British farming, food production and supply resilience.

Inheritance tax contributes barely 1% of government revenue, yet it punches well above its weight in economic damage. Nowhere is this more visible than in asset-heavy, cash-light businesses: farms, abattoirs, cold stores and family food enterprises. In the livestock sector, where land, buildings and fixed capital dominate balance sheets, IHT has become a structural barrier to investment, succession and long-term planning.

The £2.5 Million Problem

Recent reforms capping Agricultural Property Relief (APR) and Business Property Relief (BPR) at £2.5 million were sold as a compromise. In practice, they’ve reintroduced the very uncertainty these reliefs were designed to remove. Many working livestock farms now breach that threshold on asset value alone — not through profitability, but because land prices have detached from agricultural returns. The result: tax exposure based on illiquid balance sheets, not trading performance.

This matters because IHT doesn’t operate in a vacuum. UK cattle and sheep numbers are already falling. Input costs are rising. Regulatory burden is tightening. Against this backdrop, inheritance tax forces rational but damaging decisions: delay expansion, reduce stock, sell land, or exit the sector entirely. The long-term impact feeds straight into lower domestic supply and higher import dependency — trends already entrenched in beef, lamb and poultry.

Reliefs Aren’t a Fix

Supporters argue reliefs can be refined. But reliefs aren’t a solution to a fundamentally flawed tax — they’re a patch on a leaking system. Caps, conditions and complexity only shift risk elsewhere, inflating legal costs and discouraging the long-term planning that farming requires. Banks and investors already price IHT exposure into lending decisions, meaning economic damage occurs long before any tax bill arrives.

The UK is drifting out of step internationally. Many comparable economies have abolished inheritance taxes outright, or shifted taxation to the point where liquidity exists — at asset sale, not succession. Taxing death rather than economic activity is an increasingly isolated position, and an indefensible one in productive sectors.

The Market Consequence

From a market perspective, the logic is stark. If the UK wants a resilient domestic food system capable of meeting demand without excessive import reliance, it cannot continue penalising the businesses that underpin it. Scrapping inheritance tax — or at minimum, removing it entirely from productive assets — would signal that long-term investment, continuity and domestic supply actually matter.

This isn’t about protecting wealth. It’s about recognising that farms and food businesses are productive infrastructure, not speculative holdings. Taxing them at succession weakens supply chains, accelerates consolidation and shifts production offshore.

If policymakers are serious about food security and keeping production in the UK, inheritance tax reform must go further. The most coherent option remains the simplest: abolish IHT and tax capital gains when assets are realised, not when families are trying to keep businesses operational.

Tax value when it’s liquid. Not when it’s locked in land, livestock and legacy.

When it comes to festive dining, turkey may take centre stage, but pork quietly holds a special place on the Christmas table. From slow-roasted joints to artisan charcuterie, pork’s versatility makes it a favourite for chefs, caterers, and home cooks alike. As the festive season approaches, there’s no better time for the meat industry to highlight this often underappreciated star.

A Tradition Rooted in Celebration

Pork has long been a symbol of prosperity and good fortune, traditionally enjoyed during winter feasts across Europe. Before turkey became the British Christmas staple, roast pork or boar was the centrepiece of many festive meals. Its popularity endures thanks to its rich flavour, affordability, and variety of cuts that suit every occasion.

A well-cooked roast pork joint – complete with crisp, golden crackling – remains one of the most satisfying dishes of the season. Pair it with spiced apples, sage, and roasted vegetables, and it captures everything we love about winter comfort food.

The Rise of Charcuterie and Cured Meats

In recent years, the rise of charcuterie boards has given pork a modern twist on the festive table. British producers are increasingly creating high-quality hams, salamis, and pâtés that rival continental offerings. From traditional dry-cured bacon to smoked hams glazed with honey or cider, pork has become the backbone of many Christmas grazing platters.

For butchers and wholesalers, this trend opens up valuable seasonal opportunities. Consumers are willing to spend more on premium products that feel indulgent and gift-worthy. Artisan charcuterie, festive ham joints, and locally sourced pork cuts all fit perfectly into this demand.

Beyond the Roast: Creative Pork Dishes

Christmas dining is evolving, and so are the ways pork is enjoyed. Pulled pork sliders make popular party food, while pork belly lends itself beautifully to rich festive glazes. Even traditional gammon is being reinvented with modern flavours – think maple and mustard, or Asian-inspired marinades for a twist on a classic.

In foodservice, versatility is key. Pork adapts to everything from rustic pub menus to fine dining plates. For producers and caterers, offering diverse pork options allows for creativity while making the most of one of the most cost-effective meats available.

A Cut Above for the Season

For those in the meat trade, the festive season is the perfect time to showcase pork’s range – from roasting joints and sausages to charcuterie and festive hams. With strong consumer interest in locally sourced, high-welfare meat, there’s a growing opportunity to highlight British pork’s quality and provenance.

This Christmas, as families gather around the table, pork continues to deliver flavour, tradition, and comfort. Whe

Halloween has grown into one of the most popular seasonal events in the UK, and while pumpkins and sweets dominate the spotlight, there’s plenty of scope for the meat industry to get involved. From themed products to hearty autumn cuts, Halloween presents an opportunity for butchers, wholesalers, and foodservice operators to have a little fun while driving sales.

Seasonal Cuts That Shine in Autumn

When the nights draw in, consumers turn to comfort foods and slow-cooked dishes. Cuts such as beef short ribs, pork shoulder, lamb shanks, and brisket are perfect for warming autumnal recipes. Promoting these hearty cuts around Halloween can tie in with the season’s focus on indulgent, rustic feasts.

Game also comes into its own at this time of year. Venison, pheasant, and rabbit are in season, offering a flavourful alternative for consumers seeking something a little different from the everyday. Pairing game with seasonal produce like root vegetables and apples creates dishes that fit perfectly with the autumn mood.

Spooky-Themed Meat Products

Halloween also offers scope for creativity. Some butchers and retailers are already capitalising on themed products, from pumpkin spice sausages to novelty “bloody” marinades for ribs or wings. Black pudding, with its deep colour and rich flavour, also lends itself naturally to Halloween menus.

For those catering to families, smaller novelty products—such as “monster” burgers or sausages wrapped in pastry as “mummy dogs”—are an easy way to add seasonal fun and attract attention at the counter or on menus.

Opportunities for the Trade

For the meat industry, Halloween is not just about novelty—it’s about meeting consumer demand for seasonal eating. Wholesalers and processors can use the season to:

• Promote versatile cuts suited to stews, roasts, and braises.

• Highlight game meats, which peak in quality during autumn.

• Offer recipe inspiration that links meat to Halloween festivities.

• Experiment with marinades and flavours that tap into the season’s spice trends (think cinnamon, clove, and smoky chilli).

Foodservice operators, pubs, and restaurants can also leverage Halloween by offering themed menus featuring ribs, wings, or seasonal game dishes that tie into the event.

Why Seasonal Marketing Matters

Halloween might not traditionally be associated with meat, but seasonal marketing keeps products relevant and engaging. Just as Christmas, Easter, and barbecue season create spikes in demand, Halloween is becoming another calendar moment where food producers can connect with customers. A little creativity goes a long way in helping meat stand out during a season dominated by pumpkins and sweets.

Venison: The Sustainable Red Meat

Wild venison is emerging as a sustainable alternative to beef, with growing attention on its lower environmental footprint and strong market potential.

Why it matters
For wholesalers, processors and exporters, shifting demand towards wild venison could open fresh opportunities. The meat is lean, high in protein, and sourced from deer that already need managing in the UK countryside. Unlike beef, no extra farmland or feed inputs are required, reducing pressure on land use and supply chains.

Market/Context
The UK deer population has expanded significantly in recent decades, putting pressure on woodlands and farmland. Culling is necessary for ecological balance, yet much of the venison has historically gone under-utilised. Industry experts note that replacing a portion of beef consumption with wild venison could help lower greenhouse gas emissions from livestock farming. Venison has fewer food miles when sourced locally, and offers wholesalers a premium product to position with sustainability-minded buyers. Export demand is also rising, particularly in Europe and Asia, where game meat is prized for both flavour and health benefits.

What to watch
Supply consistency remains a challenge, as wild venison depends on seasonal culls. Investment in cold storage, processing facilities and consumer education will be key for growth. Traders should also monitor evolving consumer tastes, with sustainability increasingly influencing purchasing decisions in retail and foodservice sectors.

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Source: BBC Future, 3 September 2025. 

Why Love Lamb Week Matters

Every September, farmers, butchers, chefs, and consumers across the UK come together for Love Lamb Week. What began in 2015 as a grassroots farmer-led campaign has grown into a national movement. The aim? To celebrate the quality, sustainability, and versatility of British lamb while reminding shoppers, wholesalers, and caterers why this meat deserves a place on their menus.

In this article, I’ll draw on over a decade of experience in the meat and food trade to explain what Love Lamb Week is all about, why it matters to both producers and buyers, and how you can get involved — whether you’re a farmer, a butcher, or someone looking to put a delicious Sunday roast on the table.

The Origins of Love Lamb Week

Love Lamb Week was launched by farmers concerned about falling consumption of lamb in the UK. Despite being a traditional favourite, lamb was increasingly overlooked in favour of chicken and pork. To tackle this, the initiative set out to:

• Highlight the taste and quality of home-produced lamb.

• Educate consumers about seasonality — autumn is when British lamb is at its best.

• Promote lamb’s role in sustainable agriculture.

• Support British farmers by increasing demand.

Today, it’s supported by farming unions, AHDB (Agriculture and Horticulture Development Board), butchers, supermarkets, wholesalers, and restaurants. It’s a prime example of industry working together to boost both awareness and sales.

Why Lamb Deserves a Place on the Plate

Lamb is more than just a roast for Easter or Christmas. Here are a few reasons why Love Lamb Week champions this versatile meat:

• Superior Flavour
  British lamb is renowned for its distinctive taste. Grass-fed lamb develops a rich, tender flavour that’s hard to replicate with mass-produced meats.

• Nutritional Value
  Lamb is naturally rich in protein, zinc, iron, and B vitamins — all essential for a healthy diet.

• Cooking Versatility
  From slow-cooked shanks to barbecued chops, lamb adapts beautifully to different cuisines. Restaurants are increasingly featuring lamb in street food and international dishes such as lamb kebabs, curries, and tagines.

• Supporting Local Farming
  Buying lamb supports British farmers, rural communities, and sustainable land management.

 

The Sustainability Story: Why Lamb Fits the Future of Food

One of the strongest messages behind Love Lamb Week is sustainability. Critics often point to livestock farming as environmentally damaging, but British lamb production has unique advantages:

• Grass-Fed and Low Input: Most UK lambs graze natural pastures that aren’t suitable for crops. This means lamb converts grass into high-quality protein with minimal feed inputs.

• Biodiversity Benefits: Grazing sheep help maintain landscapes such as the Lake District, Welsh hills, and Yorkshire Dales. Without them, biodiversity would decline.

• Low Carbon Footprint: According to AHDB data, British lamb has one of the lowest carbon footprints of any red meat worldwide, thanks to efficient farming practices and climate.

• Seasonal Production: Lamb is not a year-round factory product. Celebrating Love Lamb Week in September ties in with the natural peak season when lamb is abundant and at its best quality.

For wholesalers, caterers, and consumers conscious of sustainability, these points make lamb a compelling choice.

Opportunities for Farmers and the Trade

Love Lamb Week is more than a consumer campaign; it’s also an opportunity for the supply chain to build stronger connections.

• For Farmers: It provides a platform to showcase farming standards, animal welfare, and sustainability credentials. Social media campaigns allow farmers to tell their stories directly to consumers.

• For Butchers: A chance to highlight lamb cuts, educate customers on cooking methods, and run promotions. Many butchers find Love Lamb Week boosts footfall.

• For Wholesalers and Caterers: An ideal time to launch lamb-based promotions, menu specials, and bulk offers. Schools, restaurants, and pubs often feature lamb during this week to support the campaign.

How Consumers Can Celebrate Love Lamb Week

If you’re a shopper or home cook, there are plenty of ways to get involved:

• Cook a Roast: A traditional roast leg of lamb with rosemary and garlic remains unbeatable.

• Try New Cuts: Cheaper cuts like neck fillet, shoulder, or mince are perfect for curries, stews, and kebabs.

• Support Local Butchers: Buying from your local butcher ensures you’re supporting the farmers behind the campaign.

• Experiment Internationally: Use lamb in global dishes — Middle Eastern koftas, Greek moussaka, or Indian biryanis.

Love Lamb Week isn’t just about tradition; it’s about discovering new ways to enjoy this meat.

Recipes and Inspiration for Every Market

Here are a few ideas that suit home cooks, caterers, and wholesalers:

• For Families: Quick midweek lamb stir-fry or lamb meatballs in tomato sauce.

• For Restaurants: Moroccan lamb tagine with couscous, or lamb sliders for a modern twist.

• For Wholesale & Catering: Bulk packs of lamb mince and shoulder for curries, school meals, or kebab production.

The campaign encourages sharing recipes online — a valuable way for businesses to connect with consumers and increase engagement.

Looking Ahead: The Future of Love Lamb Week

Since its launch, Love Lamb Week has proven the power of collaboration between farmers, butchers, caterers, and consumers. Each year it grows stronger, with more retailers and restaurants joining in.

Looking ahead, the campaign is expected to expand further into digital marketing, export promotion, and education programmes. For wholesalers and foodservice suppliers, that means more opportunities to showcase lamb to both UK and international markets.

Join the Celebration

Love Lamb Week is more than a date in the farming calendar. It’s a celebration of taste, sustainability, and community. Whether you’re a farmer proud of your flock, a butcher keen to showcase local produce, a wholesaler seeking seasonal opportunities, or a consumer looking for a great meal, there’s a way for everyone to take part.

This September, let’s put lamb back at the centre of the table. Support local, cook something new, and join the nationwide celebration of Love Lamb Week.

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FAQs

1. When is Love Lamb Week held?
Love Lamb Week runs annually from 1st–7th September, coinciding with peak lamb season in the UK.

2. Why was Love Lamb Week created?
It was started by farmers to raise awareness about British lamb, encourage consumers to buy more, and support sustainable farming practices.

3. How can businesses get involved in Love Lamb Week?
Farmers, butchers, and wholesalers can run promotions, share recipes, tell their stories on social media, and highlight the sustainability of lamb.

Opportunities and Insights for Wholesalers in the Autumn Game Season

The autumn game meat market is now in full swing, and demand for venison, pheasant and rabbit is rising steadily across the UK meat trade. This time of year has always been important for wholesalers, suppliers and independent butchers, with game offering a reliable boost to seasonal trading.

Venison continues to stand out as the strongest performer this season. Buyers view it as a leaner alternative to beef with a premium reputation, making it attractive to both high-end restaurants and traditional caterers. Its versatility helps sustain interest, whether for steaks, roasts or slow-cooked dishes. The wholesale venison market has already shown solid activity and is expected to strengthen further as Christmas approaches. Ensuring steady availability now will be crucial for meeting festive demand.

Pheasant also remains a core part of the autumn game meat market. Its distinctive flavour appeals to chefs and butchers looking for a product that is seasonal yet widely accessible to customers. Pheasant demand typically builds throughout November, with Christmas providing the strongest uplift. For suppliers, reliable volumes and consistent quality are key selling points, particularly as buyers look to secure stock ahead of the festive period.

Rabbit, while representing a smaller share of the game trade, is quietly gaining traction. It is valued for its affordability and versatility, working equally well in traditional British pies and casseroles or in lighter Mediterranean-inspired dishes. Wholesalers who add rabbit to their seasonal offer can broaden their range and attract buyers searching for variety at competitive prices. Growing interest in sustainable, lower-fat meats may also encourage more customers to consider rabbit as a serious option.

Market Outlook: What to Expect for the Rest of the Game Season

Overall, the outlook for the autumn game meat market is positive. Restaurants and caterers are already showing interest earlier than usual this year, and independent butchers continue to see steady customer demand for seasonal products. With venison, pheasant and rabbit all set to play a strong role through the rest of the season, wholesalers and suppliers who secure reliable stock now will be well placed to benefit from the seasonal uplift and the key Christmas trading period ahead.

Find out the schedules of the UK game seasons here.

      

UK Turkey Market Outlook 2025. A Steady Market with Changing Priorities

As we move through 2025, the UK turkey market remains a key area of interest for wholesalers, processors, and foodservice buyers. While overall demand remains stable, the way turkey is being sourced, sold, and served is evolving.

Whole birds are still in demand for the festive season, but year-round sales are increasingly driven by added-value cuts: turkey breasts, crowns, marinated portions, and convenience-ready formats. Retailers and caterers alike are adapting to changing consumer habits, particularly among younger demographics looking for quicker, easier meals without compromising on quality.

Production Pressures Continue

UK producers are feeling the squeeze from:

• Higher feed and energy costs

• Labour shortages

• Tight margins on rearing and processing

Avian flu remains a concern for flock management, and there’s growing caution around flock expansion. Many producers are focusing on efficiency and forward contracts to manage risk.

Imports Remain Vital – But Complex

The UK continues to import a significant volume of turkey products, particularly from the EU. Polish and German producers offer competitive prices, especially for cooked and processed meat used in food manufacturing and foodservice.

However, post-Brexit checks and currency volatility have added complexity to import schedules, encouraging some buyers to explore more UK-based supply options for stability and traceability.

Sustainability in Focus

Across retail, foodservice, and manufacturing, there’s a growing push toward:

• British sourcing

• Higher welfare standards

• Lower environmental impact

Organic and free-range turkey is seeing steady demand growth, particularly among premium buyers. That said, price sensitivity remains a key factor for most volume purchases.

As the hospitality sector continues its post-COVID rebound, turkey remains a carvery and Christmas menu staple. There’s strong interest in boneless joints, pre-sliced products, and ready-to-serve solutions that offer consistency and ease in high-volume kitchens.

Looking Ahead

The UK turkey sector in 2025 is best described as stable but watchful. Buyers can expect:

• Consistent demand in retail and foodservice

• Gradual growth in value-added and sustainable formats

• Ongoing price pressures and tighter supply planning

• Import reliance continuing, but under increased scrutiny

At Meatex, we’re actively sourcing a broad range of turkey products to meet the evolving needs of the trade – from festive whole birds to everyday processed cuts. Whether you’re looking to buy British or import at scale, our network can help you stay ahead of the curve.

📞 Get in touch with our team to discuss current availability and forward-order options.

10 Surprising Facts About Pigs..

At Meatex, we know our pork – but there’s more to pigs than sausages and bacon. These curious creatures are clever, clean, and full of surprises. Whether you’re a butcher, wholesaler, caterer or just a lover of good pork, here are 10 things you probably didn’t know about pigs:

1. They’re Smarter Than You Think

Pigs are highly intelligent – up there with dogs and chimpanzees. They can solve puzzles, recognise themselves in mirrors, and even play video games. Not bad for an animal best known for rolling in mud.

2. They Can’t Sweat

That old saying “sweating like a pig” is a myth. Pigs don’t have sweat glands. Instead, they cool off by wallowing in mud – which also acts as a natural sunscreen and insect repellent.

3. They’re Very Clean (Really)

Despite their messy reputation, pigs are surprisingly hygienic. If given the choice, they won’t go to the toilet near where they eat or sleep. Tidy little troopers.

4. Over 500 Breeds Worldwide

From Gloucester Old Spots to Danish Landrace, pigs come in hundreds of breeds – each with its own strengths, temperament, and meat profile. A global favourite, in many shapes and sizes.

5. Their Snout is a Super Sensor

A pig’s snout is incredibly sensitive – more so than a human fingertip. It’s their primary tool for rooting, foraging, and exploring. Call it the original truffle detector.

6. They Can Run… Fast

Don’t be fooled by the trotters – pigs can hit speeds of over 11mph. That’s quicker than your average Sunday jog. Good luck catching one without a pen and a plan.

7. Piglets Learn Their Names

Piglets start recognising their own names just days after birth. They also have different grunts and squeals for different emotions – excited, annoyed, hungry… sound familiar?

8. They Have More Taste Buds Than Us

Pigs have around 15,000 taste buds – nearly twice as many as humans. No wonder they’ll eat just about anything, and enjoy doing it.

9. Excellent Memory

Pigs remember locations, people, and routines. Treat them well, and they’ll never forget it. Treat them badly… they won’t forget that either.

10. They’ve Shaped History

Domesticated over 9,000 years ago, pigs have been helping feed the world ever since – from medieval feasts to modern farms. They’ve even been trained for search-and-rescue and landmine detection.

The Takeaway

Pigs are more than just pork. They’re smart, sensitive, and a vital part of global agriculture. And when it comes to quality pork products – from trim to trotters – Meatex has you covered.

🔗 Explore our Pork Range »
📞 Speak to the team: 01323 873645
📧 [email protected]

The Best Alternative Christmas Meats to Buy if You Don’t Want Turkey

For many, turkey has become synonymous with Christmas, but it’s not everyone’s cup of tea. Whether you’re looking to switch things up or cater to a family that isn’t fond of turkey, the good news is that there are plenty of fantastic alternatives that can add flavour and flair to your festive table.

Here are some of the best alternative meats to consider for Christmas this year:

1. Goose

Goose is a classic Christmas meat, particularly in the UK before turkey took the spotlight. It’s a richer, fattier bird that offers a succulent, deep flavour. The bonus of choosing goose is the generous amount of fat it renders, perfect for crispy roast potatoes. The meat has a lovely, gamey taste that pairs well with traditional Christmas trimmings like red cabbage, apples, and even chestnuts.

2. Duck

Duck is another bird that works well for Christmas. It has a distinctive flavour that’s more intense than turkey but not as rich as goose. The juicy meat and crispy skin make it a hit at festive dinners. Serve it roasted with seasonal vegetables and a fruity sauce, like plum or orange, to bring out the best of its flavour.

3. Beef

Roast beef is an excellent alternative for those who prefer red meat. A prime rib or a beef tenderloin can make for a spectacular centrepiece, offering a hearty, robust flavour that pairs beautifully with Yorkshire puddings and all the Christmas trimmings. The beauty of beef is its versatility – whether you like it rare or well-done, it can easily be tailored to your taste.

 

4. Lamb

Lamb offers a tender, flavourful option that can bring a Mediterranean twist to your Christmas feast. A leg of lamb, roasted with garlic, rosemary, and thyme, makes for a succulent and aromatic meal. Its rich flavour complements sides like roasted root vegetables, mint sauce, and even a dash of pomegranate for a festive touch.

5. Pork

A roast pork joint, especially one with crackling, is a show-stopper at Christmas. It’s an indulgent, juicy choice that pairs well with apple sauce and roasted veggies. Consider a glazed ham for a more traditional touch – honey, mustard, and cloves work perfectly to give your pork a festive sweetness that everyone will enjoy.

6. Venison

For something a little more adventurous, venison is a superb choice. Its gamey flavour, lean texture, and seasonal appeal make it an excellent alternative to turkey. Roast venison, cooked with juniper berries or red wine, can make a truly elegant Christmas meal. Serve with roasted vegetables and a rich sauce to enhance the flavour.

7. Chicken

If you’re after something simple and familiar, a free-range roast chicken can be a great alternative to turkey. It’s versatile, widely available, and easier to manage in smaller households. Plus, chicken can be jazzed up with festive stuffing, crispy skin, and all the usual trimmings for a Christmas meal that’s both traditional and delicious.

8. Gammon

A glazed gammon joint is a favourite for many during the festive season. Slow-cooked and then roasted with a sweet glaze, such as honey or marmalade, gammon offers a rich and satisfying flavour. It can be served hot as the main event or cold alongside other meats for a Christmas Day buffet. The salty-sweet taste of gammon pairs perfectly with mustard, pickles, and roasted potatoes.

9. Pheasant

For a touch of something unique, pheasant is a traditional British game bird that’s lighter than duck or goose but still full of flavour. It’s ideal if you want to offer your guests something a little different. Serve it roasted with seasonal fruits like pears or cranberries to highlight its delicate, gamey taste.

Tips for Choosing Your Alternative Meat

• Consider the size of your gathering: Some meats, like goose or beef, are better suited for larger crowds, while chicken or pheasant work well for smaller parties.
• Think about flavour: If you want something richer and more indulgent, meats like duck, lamb, or venison are ideal. For something more subtle, consider chicken or gammon.
• Don’t forget the sides: Whatever meat you choose, remember that festive side dishes – from crispy roast potatoes to rich gravies – can elevate your meal to the next level.

Christmas is the perfect time to experiment with different meats and create new traditions around the table. Whether you go for the gamey richness of venison, the tenderness of roast beef, or the classic appeal of a glazed ham, there’s no reason to feel tied to turkey.

Whichever meat you choose, the festive spirit and a beautifully set table are what truly make Christmas dinner special.

Pigs in Blankets are an undeniable Christmas classic! These delightful, bite-sized treats bring warmth and nostalgia to festive gatherings, whether served as part of the Christmas dinner or as nibbles at a holiday party. Here’s why they’re a must-have:

 

What Are Pigs in Blankets?

Traditionally, Pigs in Blankets are mini sausages (or chipolatas) wrapped in streaky bacon and baked until crispy. The combination of smoky bacon and juicy sausage makes them a flavour-packed festive favourite.

Why Do We Love Them?

• Festive Versatility: Perfect as a side dish, snack, or party canapé.
• Easy to Make: With only two main ingredients, they’re simple yet satisfying.
• Customisable: Add a sprinkle of herbs, a drizzle of honey, or even a dash of mustard to elevate the flavour.

Serving Suggestions

1. Classic Christmas Dinner: A must-have alongside turkey, stuffing, and roast potatoes.
2. Party Platter: Pair with cranberry sauce or mustard dips for the ultimate finger food.
3. Breakfast Twist: Enjoy them with scrambled eggs or pancakes on Christmas morning.

If you’re in the meat trade, offering pre-prepared, high-quality Pigs in Blankets is a sure fire way to meet demand for the Christmas season. Whether your customers are caterers, butchers, or retailers, these festive favourites are a guaranteed hit.

Get yours here